I just made this stuffed squash last night and it was a hit! Especially, with it being cold outside. It’s rich with the bacon fat and maple syrup but man so good. The best part about it was all of the ingredients, except the meat, were out of my produce bin. I’m not only using all of my produce, but I feel like a super mom making this beauty on a Wednesday night. Let me know what you think about it!
It is cold here in Texas! I know, I know, it’s colder other places, but we like to freak out about it. At least it’s not snowing. You will hear me whining when it starts that mess. I think we skipped fall. Oh well.
You’re probably thinking since it’s getting colder this girl and her friends will skip out on the cold workouts. Heck no. Unless there is ice under my feet I’m out the door at 4am like any other day. We get icicles in our hair when we run and sometimes I think my hands may actually stick to the barbells, but its all part of the fun. No, Crossfit does not have a heater. Nice try though.
I went a little crazy this week and decided to change up my workout days. I normally run Thursday and Crossfit Friday but I flipped them. Whoa, don’t worry, I won’t get too wild on you.
The WOD (Workout of the Day) today is:
-Behind neck snatch grip Strict Press, 4X10
*Light and controlled.
-Strict Press, 8X3
12 Min AMRAP:
-5 KB Swing, 53/35#
-5 KB Lunges, 53/35#
-5 KB SDHP, 53/35#
-5 KB Lunges, 53/35#
I actually was able to do RX. Meaning I could do exactly what it says and use the 35# kettlebell. I did whine a little but in the end it wasn’t horrible. Dang! Crossfit guy is probably reading this. The next WOD will be horrible since I said that.
Tomorrow I’m looking forward to a 23 degree, 8 mile run at 4:15am. Always an adventure. I’ll be sure to take a cold weather selfie for you. As always, I know you can’t wait.
Do you workout in cold weather? If not, do you draw the line at a specific temp?
- 1 acorn squash
- 1 tbsp. olive oil
- 1 lb. ground beef
- 6 oz. diced bacon (nitrate free and uncured)
- 1 yellow onion diced
- 1 cup fresh cranberries
- 2 cups of fresh kale chopped
- 1 tbsp. pure maple syrup
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. granulated garlic
- 1/2 tsp. ground cumin
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 400.
- Line baking sheet with foil.
- Cut acorn squash in half lengthwise. Be careful cutting through stem.
- Scrap out seeds with a spoon and discard.
- Rub flesh of squash with olive oil then sprinkle with salt and pepper.
- Roast flesh side down for about 45 minutes until squash is tender.
- When done remove from oven and set aside to cool.
- While squash is roasting brown ground beef, drain and set aside.
- Wipe all grease out of skillet.
- Add onions and bacon to the skillet. Cook on medium heat until bacon is almost done. Stirring frequently to avoid burning onions.
- Add cranberries, ground beef and maple syrup. Stir until cranberries burst and become tender.
- Add kale, salt, pepper, garlic and cumin.
- Last scrap out flesh of squash, chop and incorporate into mixture. Careful not to over mix.
- Divide mixture and fill each squash shell evenly. Top with cheese and broil until cheese is golden.